Handmade knives are elegant and very useful tools that can last over the years with proper maintenance. Even though knives are all a bit different, as made from different materials, their maintenance is more or less the same. To read more about materials, click here.

Broadly, knives need a basic maintenance by applying a thin film of Camelia oil, or any other oil, once in a while. Apply the oil on both the blade to protect it from rust, and on the handle to impregnate it. Especially take care of your knife before long storage or in case of intensive use.

Chef knives need a bit more care as they are exposed a lot to water and acid food. You will appreciate the excellent abilities of your knife but it needs care back. After cutting meat or vegetables, it is enough to clean your knife when all your work is done, but if you are working with aggressive food such as garlic or citrus fruit, you should wash it with tap water and dry it right after. Acids contained in food may cause reaction with carbon steel blade and dark or rusty spots may appear. Those spots are a natural reaction and have no effect on the blade’s quality, the consequence is only aesthetic. If you want to care of your Chef knife just one upon a time or if you forgot to dry it, you can restore the look of your blade with an easy process, continue to Sharpening and maintenance of the blade.

Damascus steel blade is made from carbon steel which has excellent abilities but needs some easy maintenance by applying a thin film of Camelia oil, or any other oil, once in a while. In case that the blade wasn´t maintained for a long time and that dark spots or rust appear, you can easily restore the look of the blade by following this easy instruction.

Wash the blade in tap water, add some vinegar or lemon juice and use the rough side of your sponge to clean all spots of dirt and rust away. When your knife’s original appearance is restored, wash it under tap water, dry it with dishtowel and apply oil.

As sharpening requires some abilities, I would recommend beginners to get skilled by training on ordinary knives at first. To get a sharp knife, you will need two or three rocks of different grit and some extra fine for completions. If you are working in kitchens, keep you knife sharp by using good quality sharpening steel.

You will need to be careful to prevent blade against scratches. I am not recommending the use of sharpening jig as it can cause damage or excessive loss of the blade.

If you are not sure about sharpening, do not hesitate to require my services.